There’s something wonderfully indulgent about a silky, creamy chocolate mousse that melts in your mouth—and the best part? You can make it with just two simple ingredients. This 2 Ingredient Chocolate Mousse Recipe is not only quick and fuss-free but also surprisingly elegant, perfect for impressing guests or treating yourself.

Six small clear glass cups are filled with a smooth, light brown chocolate mousse. Each cup has a dollop of white whipped cream on top, sprinkled with small dark chocolate shavings. The cups are placed on a round white plate with a white marbled texture underneath. Around the cups on the plate, there are halved bright red strawberries and dark blackberries scattered for decoration. A gold spoon with a blackberry on it rests on the plate. The whole scene is softly lit, showing a cozy and inviting dessert setup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 2 Ingredient Chocolate Mousse Recipe
Top Tip
How to Serve 2 Ingredient Chocolate Mousse Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
2 Ingredient Chocolate Mousse Recipe

Why You'll Love This Recipe

This recipe has quickly become one of my favorites because it’s so straightforward and turns out irresistibly smooth every single time. It’s one of those desserts that feels luxurious but doesn’t demand hours or a long list of ingredients.

Minimal Ingredients: Just semi-sweet chocolate and heavy cream create a rich and decadent mousse with ease.
Quick to Make: You can whip up this dessert in under fifteen minutes, plus chilling time.
Versatile Flavor: Use different chocolates to tailor sweetness and intensity to your mood.
Impressively Elegant: Despite its simplicity, it looks and tastes like a gourmet treat.

Ingredients & Why They Work

Having only two ingredients means choosing the best quality ones really pays off here. The cream adds the perfect light, airy structure, while the chocolate gives rich flavor and smooth texture—together, they balance perfectly.

Flat lay of broken chunks of glossy semi-sweet chocolate, a small white ceramic bowl filled with smooth heavy cream, a larger white ceramic bowl with freshly whipped cream forming soft peaks, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet Chocolate: I like using around 50% cocoa content for a nice bittersweet kick, but feel free to tweak it. Breaking it into smaller pieces helps it melt evenly.
Heavy Cream: Make sure it’s well chilled—this is key so it whips up nicely and holds its shape.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This 2 Ingredient Chocolate Mousse Recipe is a brilliant base for playing around. Sometimes I add a pinch of espresso powder for depth or sprinkle a little orange zest on top to brighten it up. Don’t be shy—make it your own!

Variation: I’ve swapped out half the semi-sweet chocolate for milk chocolate before, which gives a sweeter, creamier version that’s a hit with kids.

Step-by-Step: How I Make 2 Ingredient Chocolate Mousse Recipe

There are clear glass cups each filled with two layers of smooth, light brown chocolate mousse. On top of one cup, a white dollop of whipped cream is placed, sprinkled with small dark chocolate shavings. A spoonful is taken out from the mousse in the foreground cup, showing the creamy inside texture. Around the cups, there are fresh blackberry and halved strawberry pieces on a white marbled surface. The scene is bright and soft with a close-up focus on the mousse cups. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt the Chocolate into Ganache Magic

Start by breaking your semi-sweet chocolate into a heat-safe bowl. Warm 1 cup of heavy cream just until it simmers—those tiny bubbles along the edges are your sign. Pour this hot cream gently over the chocolate, cover it, and then wait patiently for 2-3 minutes. I usually whip the remaining cream during this time to save steps. After resting, stir gently to get a smooth and glossy ganache. If you're left with chunks, a brief 10-15 second zap in the microwave clears things right up. Let this mixture cool slightly before moving forward—hot ganache can deflate your whipped cream.

Step 2: Whip That Cream to Soft Peaks

This next step is crucial: whip the remaining 1 ½ cups of cold heavy cream until soft peaks form. What does that mean? When you lift the whisk, the cream should hold a peak but then gently droop back—like a fluffy cloud that’s just a bit shy. Stop here! Overwhipping turns it grainy and will mess with the mousse texture.

Step 3: Fold with Patience and Love

Gently fold a third of your whipped cream into the cooled ganache. Take your time here, using a rubber spatula to carefully combine without smashing all the air out. Then, fold this combined mixture into the remaining whipped cream with the same gentle touch. This step determines how airy and fluffy your mousse will be, so slow and steady wins the race. If you spot any lumps after folding, gently press them down with the spatula—they’ll blend in perfectly.

Step 4: Chill and Serve

Divide your luscious mousse into individual cups or a big serving dish. Pop it in the fridge for at least 3 hours—this chilling time is crucial for the mousse to set beautifully. Before serving, you can dress it up with a swirl of whipped cream or a sprinkle of shaved chocolate.

Top Tip

From my many attempts and joyful experiments making this 2 Ingredient Chocolate Mousse Recipe, a few simple tricks can make a huge difference in the final texture and taste.

Warm Cream, Not Boiling: I’ve learned overheating the cream can cause the ganache to seize or become grainy. Just bring it to a gentle simmer, never a rolling boil.
Chill Your Whisk and Bowl: Especially in warm kitchens, chilling your mixing bowl and beaters helps the cream whip faster and holds peaks better.
Gentle Folding Technique: Think of folding like tucking in a delicate baby—slow and tender to keep as much air as possible.
Rest the Ganache: Letting the ganache cool before mixing it with whipped cream is a game changer—it keeps your mousse airy instead of dense.

How to Serve 2 Ingredient Chocolate Mousse Recipe

Garnishes

I love topping this mousse with a dollop of freshly whipped cream and a generous dusting of grated dark chocolate or cocoa powder. Sometimes, I add a few fresh raspberries or mint leaves for a pop of color and freshness—it really lifts the whole dessert.

Side Dishes

Serve alongside a crisp biscotti, buttery shortbread cookies, or even a handful of toasted nuts for a delightful textural contrast. A fresh fruit salad on the side also pairs beautifully to balance the richness.

Creative Ways to Present

For special occasions, I’ve layered the mousse with crushed cookies or fresh berries in glass parfait cups—it looks stunning and feels like a fancy treat. You can also pipe the mousse into mini tart shells and chill for bite-sized indulgences.

Make Ahead and Storage

Storing Leftovers

Leftover mousse keeps beautifully in the fridge, covered tightly with plastic wrap, for up to 3 days. I find it tastes just as fresh if you give a quick gentle stir before serving to revive the fluffiness.

Freezing

Freezing mousse is a bit tricky because the texture can change. When I tried it, I found it best to freeze in individual portions and thaw overnight in the fridge. The mousse loses a tiny bit of its lightness but still tastes delicious.

Reheating

This dessert is best served cold and doesn’t require reheating. If your mousse softens during storage, just give it a gentle whisk and pop it back in the fridge to firm up before serving.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet?

Absolutely! Milk chocolate will make your mousse sweeter and creamier. Just keep in mind it changes the flavor profile, so adjust to your sweetness preference.

How do I know when the whipped cream is ready?

Stop whipping when soft peaks form—that means when you lift the whisk, peaks hold their shape but gently fall back. It’s important not to overbeat or you’ll end up with butter.

Can I prepare this mousse a day ahead?

Yes, making it a day ahead is ideal! The mousse needs at least 3 hours to set, and resting overnight in the fridge actually helps deepen the flavors.

What’s the best way to fold whipped cream into ganache?

Use a rubber spatula and gently cut through the mixture with a slow folding motion. The goal is to combine without knocking out air, so slow, patient movements are key.

Final Thoughts

Making this 2 Ingredient Chocolate Mousse Recipe has become my go-to when I want a dessert that feels fancy without the fuss. The ease, the creamy texture, the rich chocolate—it all comes together so beautifully. I encourage you to try it, experiment with your favorite chocolates, and enjoy how effortlessly it impresses. Trust me, once you have this in your repertoire, you’ll keep coming back to it time and again.